SharePhysical and microbial characteristics of pork loins in modified atmosphere packages.
Author(s) : MEADE M. K., MILLER M. F., RAMSEY C. B.
Type of article: Article
Summary
Influence of nitrogen, oxygen and carbon dioxide content of the atmosphere during 7, 14 or 21 day storage at 0 deg C. The results show that high contents in oxygen (45 and 66%) are required for the storage of meat during 21 days.
Details
- Original title: Physical and microbial characteristics of pork loins in modified atmosphere packages.
- Record ID : 1995-2345
- Languages: English
- Source: J. Muscle Foods - vol. 5 - n. 2
- Publication date: 1994
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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Themes:
Food engineering;
Packaging;
Meat and meat products - Keywords: Modified atmosphere; Microbiology; Meat; Physical property; Pork; Fillet; Packaging
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- Date : 1980/04
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- Date : 1989
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